Classic sugar cookie

January 6, 2018 at 7:54 pm | Posted in Cookies | Leave a comment
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recipe taken from Martha Stewart

Royal icing:

2 egg white

2 tsp lemon

3 cups of confection sugar

Beat egg white and lemon

Then add sugar and beat


Chewy Chocolate Gingerbread Cookie

January 6, 2018 at 7:49 pm | Posted in Cookies | Leave a comment
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recipe taken from Martha Stewart

Christmas sugar cookies

December 25, 2017 at 8:54 pm | Posted in Cookies | Leave a comment
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Sugar cookie recipe taken from joyofbaking

Icing recipe taken from sweetsugarbelle

Sugar Cookies (yield ~36cookies):

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Instructions(sugar cookies):

1. Beat butter and sugar until light and fluffy (~3mins)
2. Add eggs and vanilla extract and beat until combined
3. whisk together the flour, salt and baking soda in a separate bowl, then add flour mixture and beat until you have a smooth dough
4. Divide the dough in half and wrap each half in plastic wrap
5. Refrigerate for ~ an hour or until firm enough to roll
6. Preheat oven to 350F
7. Roll out dough in a lightly floured surface to a thickness of 1/4 inch (1cm). (keep turning the dough as you roll, making sure the dough doesn’t stick to the counter?)
8. Cut cookies and transfer to baking sheet. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
9. Refrigerate for ~15mins to chill which prevents cookies from spreading (I skipped this step)
10. Bake cookies for about 8-10mins or until edges are just starting to brown
11. Let cookies cool for a few minutes before transferring to cooling rack.

Royal icing may take several hours or overnight to completely dry. Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

Royal Icing

Yield: Approximately 5 cups


  • 2 pounds {one bag} confectioner’s sugar {907 grams}
  • 5 tablespoons meringue powder {approximately 53 grams}
  • 2-3 teaspoons oil-free extract or emulsion
  • 1/2-3/4 cups warm water


  1. Begin by stirring the flavoring into half the water.
  2. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like.
  3. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
  4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Neiman Marcus Chocolate Chip Cookies

December 7, 2016 at 12:37 pm | Posted in Cookies | Leave a comment
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This is the famous Neiman Marcus $250 cookies


  • 1 cup butter
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups oatmeal
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 ounces chocolate chips
  • 1 4-ounce milk chocolate bar
  • 1 ½ cups chopped nuts



  • Heat oven to 375 degrees.
  • Cream together butter and both sugars. Stir in eggs and vanilla.
  • Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
  • Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
  • store in airtight for 4days


Lavender sugar

September 5, 2016 at 7:52 pm | Posted in Cookies, icebox | Leave a comment
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​1&1/2 cup sugar

1tbs lavender 

Grind the two in processor until lavender is finely chopped.

Lavender shortbread cookies

September 3, 2016 at 5:51 pm | Posted in Cookies | Leave a comment
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2 cup flour

1 cup butter

3/4 cup lavender sugar

I followed the earl grey recipe and excluded the earl grey (and vanila), pretty much just followed a simple shortbread cookie recipe.

  1. cream butter and sugar together.
  2. mix in flour mixture
  3. roll into a log, warp with plastic wrap, and refrigerate for 30 mins
  4. and then cut them into 1/3inch thick cookies
  5. bake for 10mins at 350F, just when the edges are brown
  6. let sit for 5mins before transferring them to the cooling rack

I find the brown edges gives it the nice crispy texture but I’ve heard they’re suppose to be pale in colour but I’m not sure if I like that crewy texture other than they might’ve been under cooked 😛

the flavour is a little faint, the texture is good. People seem to like the level of fragrance.

lavender sugar recipe:

1&1/2 cup sugar

1tbs lavender

Grind the two in processor until lavender is finely chopped. taken from epicurious

matcha shortbread cookies

August 29, 2016 at 10:11 pm | Posted in Cookies, Pie | Leave a comment
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made this with Cynthia, apparently it’s originally from Karyn.

The first batch spread a lot, which we suspect that we added too much butter.

We added a ton of all purpose flour for the second batch which turned out more star shape like. 🙂

Haha Kevin picked one up and said he never liked matcha.


Earl Grey Cookies

November 8, 2015 at 6:34 pm | Posted in Cookies, icebox | Leave a comment
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Recipe from foodnetwork

2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves (4bags of earl grey.. I used 6 and it was way too much)
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.Preheat oven to 375 degrees F.Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Recipe courtesy of Claire Robinson

for some reason the bottom of the cookies keep burning.
We had to go 35F for 10mins. still kinda brown 😦
alternative, we also used chai tea leaves in place of earl grey and that tasted quite good as well 🙂
We used salted butter and caster sugar, they worked out just fine. wpid-wp-1447035722844.jpg


January 4, 2014 at 7:49 pm | Posted in Cookies | Leave a comment
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recipe from Chicago mom source

  1. • 1 cup butter (two sticks)
  2. • 1 cup brown sugar
  3. • 1 cup white sugar
  4. • 2 eggs
  5. • 1 tsp vanilla
  6. • 2½ cups quick-cooking oats
  7. • 2 cups flour
  8. • 1½ tsp baking soda
  9. • 1 tsp salt
  10. • 2 cups mini chocolate chips
  1. 1. Preheat oven to 350 degrees.
  2. 2. In a standing mixer, cream butter and sugars. Add in eggs one at a time. Mix in vanilla.
  3. 3. In a separate bowl, combine oats, flour, baking soda and salt. Add flour mixture into butter mixture gradually, about a cup at a time. Mix in mini chocolate chips.
  4. 4. Scoop dough into golf-ball sized balls, place on cookie sheet sprayed with non-stick spray, and bake for about 10 minutes.
  5. 5. Do NOT overbake. Cookies should be barely done to achieve that perfect, Potbelly texture.
By Laurel
Adapted from Pardon the Dog Hair

Mrs. Field Cookies

January 1, 2014 at 2:37 pm | Posted in Cookies | Leave a comment
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recipe from Top Secret RecipesImage

yumyum so good.

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